Fatty acid composition and oxidative stability of breast meat from broiler chickens supplemented with Moringa oleifera leaf meal over a period of refrigeration
•Supplementation of Moringa oleifera leaf meal as an additive was evaluated.•Fatty acid composition, in particular unsaturated, was improved with M. oleifera leaf meal supplementation.•Additive supplementation of M. oleifera leaf meal improved oxidative stability in meat.•At high inclusion levels, a...
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| creator | Nkukwana, T.T. Muchenje, V. Masika, P.J. Hoffman, L.C. Dzama, K. Descalzo, A.M. |
| description | •Supplementation of Moringa oleifera leaf meal as an additive was evaluated.•Fatty acid composition, in particular unsaturated, was improved with M. oleifera leaf meal supplementation.•Additive supplementation of M. oleifera leaf meal improved oxidative stability in meat.•At high inclusion levels, additive M. oleifera supplementation had no adverse effect on broiler performance.
Effects of diets supplemented with or without Moringa oleifera leaf meal (MOLM) on fatty acid (FA) composition and oxidative stability of broiler breast meat during refrigerated storage was determined. Dietary treatments (T) were as follows: T1, positive control, 668g/ton Salinomycin and 500g/ton Albac; T2, T3 and T4 contained graded levels of MOLM at 1%, 3% and 5% of dry matter (DM) intake, respectively; and T5, a negative control (0% additives). Oxidative stability was evaluated by thiobarbituric acid reactive substances (TBARS) on day (D) 1–8 of storage at 4°C; and FA analysis was done on samples obtained on D1 and D8. Significant effects on TBARS were noted on day (D) 1, 3, 4 and 7; increased with increasing storage time, and with increase in MOLM supplementation. Highest (P |
| doi_str_mv | 10.1016/j.foodchem.2013.07.059 |
| format | Article |
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Effects of diets supplemented with or without Moringa oleifera leaf meal (MOLM) on fatty acid (FA) composition and oxidative stability of broiler breast meat during refrigerated storage was determined. Dietary treatments (T) were as follows: T1, positive control, 668g/ton Salinomycin and 500g/ton Albac; T2, T3 and T4 contained graded levels of MOLM at 1%, 3% and 5% of dry matter (DM) intake, respectively; and T5, a negative control (0% additives). Oxidative stability was evaluated by thiobarbituric acid reactive substances (TBARS) on day (D) 1–8 of storage at 4°C; and FA analysis was done on samples obtained on D1 and D8. Significant effects on TBARS were noted on day (D) 1, 3, 4 and 7; increased with increasing storage time, and with increase in MOLM supplementation. Highest (P<0.05) C18:0 and C15:0 levels were noted on D1 in T2; C20:0 in T4 on D8; C20:2, C20:3n6 and C22:6n3 in T2; C18:3n6 and P/S ratio in T4 on D1; and n-3 in T3. Thus, despite the high SFA content, additive supplementation of M. oleifera leaf meal up to 5% of the bird’s DMI improved the FA profile and reduced lipid oxidation in broiler breast meat.</description><identifier>ISSN: 0308-8146</identifier><identifier>EISSN: 1873-7072</identifier><identifier>DOI: 10.1016/j.foodchem.2013.07.059</identifier><identifier>PMID: 24001839</identifier><identifier>CODEN: FOCHDJ</identifier><language>eng</language><publisher>Kidlington: Elsevier Ltd</publisher><subject>Animal Feed - analysis ; Animal Nutritional Physiological Phenomena ; Animals ; Biological and medical sciences ; Broiler chickens ; Chickens - metabolism ; Dietary Supplements - analysis ; Fatty acids ; Fatty Acids - chemistry ; Fatty Acids - metabolism ; Food toxicology ; Meat - analysis ; Medical sciences ; Moringa oleifera ; Moringa oleifera - chemistry ; Moringa oleifera - metabolism ; Muscle, Skeletal - chemistry ; Muscle, Skeletal - metabolism ; Oxidation-Reduction ; Oxidative stability ; Plant Leaves - chemistry ; Plant Leaves - metabolism ; Refrigeration ; TBARS ; Toxicology</subject><ispartof>Food chemistry, 2014-01, Vol.142, p.255-261</ispartof><rights>2013 Elsevier Ltd</rights><rights>2015 INIST-CNRS</rights><rights>Copyright © 2013 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c431t-d08b63dc4c893b49486f2b766843f988be0ea223d65e704a682d6a9f16c53d7b3</citedby><cites>FETCH-LOGICAL-c431t-d08b63dc4c893b49486f2b766843f988be0ea223d65e704a682d6a9f16c53d7b3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0308814613009886$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,4010,27900,27901,27902,65306</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=27752627$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/24001839$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Nkukwana, T.T.</creatorcontrib><creatorcontrib>Muchenje, V.</creatorcontrib><creatorcontrib>Masika, P.J.</creatorcontrib><creatorcontrib>Hoffman, L.C.</creatorcontrib><creatorcontrib>Dzama, K.</creatorcontrib><creatorcontrib>Descalzo, A.M.</creatorcontrib><title>Fatty acid composition and oxidative stability of breast meat from broiler chickens supplemented with Moringa oleifera leaf meal over a period of refrigeration</title><title>Food chemistry</title><addtitle>Food Chem</addtitle><description>•Supplementation of Moringa oleifera leaf meal as an additive was evaluated.•Fatty acid composition, in particular unsaturated, was improved with M. oleifera leaf meal supplementation.•Additive supplementation of M. oleifera leaf meal improved oxidative stability in meat.•At high inclusion levels, additive M. oleifera supplementation had no adverse effect on broiler performance.
Effects of diets supplemented with or without Moringa oleifera leaf meal (MOLM) on fatty acid (FA) composition and oxidative stability of broiler breast meat during refrigerated storage was determined. Dietary treatments (T) were as follows: T1, positive control, 668g/ton Salinomycin and 500g/ton Albac; T2, T3 and T4 contained graded levels of MOLM at 1%, 3% and 5% of dry matter (DM) intake, respectively; and T5, a negative control (0% additives). Oxidative stability was evaluated by thiobarbituric acid reactive substances (TBARS) on day (D) 1–8 of storage at 4°C; and FA analysis was done on samples obtained on D1 and D8. Significant effects on TBARS were noted on day (D) 1, 3, 4 and 7; increased with increasing storage time, and with increase in MOLM supplementation. Highest (P<0.05) C18:0 and C15:0 levels were noted on D1 in T2; C20:0 in T4 on D8; C20:2, C20:3n6 and C22:6n3 in T2; C18:3n6 and P/S ratio in T4 on D1; and n-3 in T3. Thus, despite the high SFA content, additive supplementation of M. oleifera leaf meal up to 5% of the bird’s DMI improved the FA profile and reduced lipid oxidation in broiler breast meat.</description><subject>Animal Feed - analysis</subject><subject>Animal Nutritional Physiological Phenomena</subject><subject>Animals</subject><subject>Biological and medical sciences</subject><subject>Broiler chickens</subject><subject>Chickens - metabolism</subject><subject>Dietary Supplements - analysis</subject><subject>Fatty acids</subject><subject>Fatty Acids - chemistry</subject><subject>Fatty Acids - metabolism</subject><subject>Food toxicology</subject><subject>Meat - analysis</subject><subject>Medical sciences</subject><subject>Moringa oleifera</subject><subject>Moringa oleifera - chemistry</subject><subject>Moringa oleifera - metabolism</subject><subject>Muscle, Skeletal - chemistry</subject><subject>Muscle, Skeletal - metabolism</subject><subject>Oxidation-Reduction</subject><subject>Oxidative stability</subject><subject>Plant Leaves - chemistry</subject><subject>Plant Leaves - metabolism</subject><subject>Refrigeration</subject><subject>TBARS</subject><subject>Toxicology</subject><issn>0308-8146</issn><issn>1873-7072</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2014</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkc1u1DAUhSMEokPhFSpvkNgkOHbGdnagigJSERtYW4593blDEgfbM9Cn4VVxNFNYduUr6zvn_pyqumpp09JWvN03PgRndzA1jLa8obKh2_5JtWmV5LWkkj2tNpRTVau2ExfVi5T2lNLCqufVBetoKXi_qf7cmJzvibHoiA3TEhJmDDMxsyPhNzqT8QgkZTPgiAUMngwRTMpkApOJj2EqHwFHiMTu0P6AOZF0WJYRJpgzOPIL8458CRHnO0PCCOghGjKC8avFSMKxSA1ZIGJwq38EH_GuQOsgL6tn3owJXp3fy-r7zYdv15_q268fP1-_v61tx9tcO6oGwZ3trOr50PWdEp4NUgjVcd8rNQAFwxh3YguSdkYo5oTpfSvsljs58Mvqzcl3ieHnAVLWEyYL42hmCIeky7UkbwVT7HG045T3UlBVUHFCbQwplcX0EnEy8V63VK856r1-yFGvOWoqdcmxCK_OPQ7DBO6f7CG4Arw-AyZZM_poZovpPyfllgkmC_fuxEE53hEh6mQRZgsOI9isXcDHZvkLI7TB3g</recordid><startdate>20140101</startdate><enddate>20140101</enddate><creator>Nkukwana, T.T.</creator><creator>Muchenje, V.</creator><creator>Masika, P.J.</creator><creator>Hoffman, L.C.</creator><creator>Dzama, K.</creator><creator>Descalzo, A.M.</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><scope>7U7</scope><scope>C1K</scope></search><sort><creationdate>20140101</creationdate><title>Fatty acid composition and oxidative stability of breast meat from broiler chickens supplemented with Moringa oleifera leaf meal over a period of refrigeration</title><author>Nkukwana, T.T. ; Muchenje, V. ; Masika, P.J. ; Hoffman, L.C. ; Dzama, K. ; Descalzo, A.M.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c431t-d08b63dc4c893b49486f2b766843f988be0ea223d65e704a682d6a9f16c53d7b3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2014</creationdate><topic>Animal Feed - analysis</topic><topic>Animal Nutritional Physiological Phenomena</topic><topic>Animals</topic><topic>Biological and medical sciences</topic><topic>Broiler chickens</topic><topic>Chickens - metabolism</topic><topic>Dietary Supplements - analysis</topic><topic>Fatty acids</topic><topic>Fatty Acids - chemistry</topic><topic>Fatty Acids - metabolism</topic><topic>Food toxicology</topic><topic>Meat - analysis</topic><topic>Medical sciences</topic><topic>Moringa oleifera</topic><topic>Moringa oleifera - chemistry</topic><topic>Moringa oleifera - metabolism</topic><topic>Muscle, Skeletal - chemistry</topic><topic>Muscle, Skeletal - metabolism</topic><topic>Oxidation-Reduction</topic><topic>Oxidative stability</topic><topic>Plant Leaves - chemistry</topic><topic>Plant Leaves - metabolism</topic><topic>Refrigeration</topic><topic>TBARS</topic><topic>Toxicology</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Nkukwana, T.T.</creatorcontrib><creatorcontrib>Muchenje, V.</creatorcontrib><creatorcontrib>Masika, P.J.</creatorcontrib><creatorcontrib>Hoffman, L.C.</creatorcontrib><creatorcontrib>Dzama, K.</creatorcontrib><creatorcontrib>Descalzo, A.M.</creatorcontrib><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><collection>Toxicology Abstracts</collection><collection>Environmental Sciences and Pollution Management</collection><jtitle>Food chemistry</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Nkukwana, T.T.</au><au>Muchenje, V.</au><au>Masika, P.J.</au><au>Hoffman, L.C.</au><au>Dzama, K.</au><au>Descalzo, A.M.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Fatty acid composition and oxidative stability of breast meat from broiler chickens supplemented with Moringa oleifera leaf meal over a period of refrigeration</atitle><jtitle>Food chemistry</jtitle><addtitle>Food Chem</addtitle><date>2014-01-01</date><risdate>2014</risdate><volume>142</volume><spage>255</spage><epage>261</epage><pages>255-261</pages><issn>0308-8146</issn><eissn>1873-7072</eissn><coden>FOCHDJ</coden><abstract>•Supplementation of Moringa oleifera leaf meal as an additive was evaluated.•Fatty acid composition, in particular unsaturated, was improved with M. oleifera leaf meal supplementation.•Additive supplementation of M. oleifera leaf meal improved oxidative stability in meat.•At high inclusion levels, additive M. oleifera supplementation had no adverse effect on broiler performance.
Effects of diets supplemented with or without Moringa oleifera leaf meal (MOLM) on fatty acid (FA) composition and oxidative stability of broiler breast meat during refrigerated storage was determined. Dietary treatments (T) were as follows: T1, positive control, 668g/ton Salinomycin and 500g/ton Albac; T2, T3 and T4 contained graded levels of MOLM at 1%, 3% and 5% of dry matter (DM) intake, respectively; and T5, a negative control (0% additives). Oxidative stability was evaluated by thiobarbituric acid reactive substances (TBARS) on day (D) 1–8 of storage at 4°C; and FA analysis was done on samples obtained on D1 and D8. Significant effects on TBARS were noted on day (D) 1, 3, 4 and 7; increased with increasing storage time, and with increase in MOLM supplementation. Highest (P<0.05) C18:0 and C15:0 levels were noted on D1 in T2; C20:0 in T4 on D8; C20:2, C20:3n6 and C22:6n3 in T2; C18:3n6 and P/S ratio in T4 on D1; and n-3 in T3. Thus, despite the high SFA content, additive supplementation of M. oleifera leaf meal up to 5% of the bird’s DMI improved the FA profile and reduced lipid oxidation in broiler breast meat.</abstract><cop>Kidlington</cop><pub>Elsevier Ltd</pub><pmid>24001839</pmid><doi>10.1016/j.foodchem.2013.07.059</doi><tpages>7</tpages></addata></record> |
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| ispartof | Food chemistry, 2014-01, Vol.142, p.255-261 |
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| source | MEDLINE; Elsevier ScienceDirect Journals |
| subjects | Animal Feed - analysis Animal Nutritional Physiological Phenomena Animals Biological and medical sciences Broiler chickens Chickens - metabolism Dietary Supplements - analysis Fatty acids Fatty Acids - chemistry Fatty Acids - metabolism Food toxicology Meat - analysis Medical sciences Moringa oleifera Moringa oleifera - chemistry Moringa oleifera - metabolism Muscle, Skeletal - chemistry Muscle, Skeletal - metabolism Oxidation-Reduction Oxidative stability Plant Leaves - chemistry Plant Leaves - metabolism Refrigeration TBARS Toxicology |
| title | Fatty acid composition and oxidative stability of breast meat from broiler chickens supplemented with Moringa oleifera leaf meal over a period of refrigeration |
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